Search Results

WHEATLESS WONDERS.

• Authors : Lear, Jane Daniels

Subjects: GLUTEN-free foods; RECIPES (Cooking); RICE flour

• Source: Gourmet; Nov2005, Vol. 65 Issue 11, p232-232, 1/5p

Record details

Farinha extrusada de arroz como substituto de glúten na produção de pão de arroz.

• Authors : Clerici, Maria Teresa Pedrosa Silva¹; El-Dash, Ahmed A.¹

Subjects: *GLUTEN-free foods; *BREAD; *GLUTEN

• Source: Archivos Latinoamericanos de Nutrición. Sep2006, Vol. 56 Issue 3, p288-294. 7p.

Record details

Tteokguk, Rice Cake Soup.

• Authors : Paik Jae-oun

Subjects: RICE; RICE flour; BEEF

• Source: Koreana; Winter2007, Vol. 21 Issue 4, p76-79, 4p, 5 Color Photographs

Record details

Optimization of Baking of Rice Cakes in Infrared--Microwave Combination Oven by Response Surface Methodology.

• Authors : Turabi, Elif¹; Sumnu, Gulum¹ ; Sahin, Serpil¹

• Source: Food & Bioprocess Technology. Mar2008, Vol. 1 Issue 1, p64-73. 10p. 4 Charts, 9 Graphs.

Record details

Flour Power.

• Authors : Kadey, Matthew

Subjects: *FLOUR as food; *GLUTEN-free diet; *RICE flour

• Source: Natural Solutions. Mar2010, Issue 123, p44-46. 3p.

Record details

Enrichment of gluten-free cakes with lupin ( Lupinus albus L.) or buckwheat ( Fagopyrum esculentum M.) flours.

• Authors : Levent, Hacer¹ (AUTHOR); Bilgiçli, Nermin² (AUTHOR)

• Source: International Journal of Food Sciences & Nutrition. Nov2011, Vol. 62 Issue 7, p725-728. 4p.

Record details

Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread.

• Authors : Rühmkorf, Christine¹; Rübsam, Heinrich²; Becker, Thomas²

Subjects: *GLUTEN-free foods; *BREAD quality; *HYDROCOLLOIDS

• Source: European Food Research & Technology. Jul2012, Vol. 235 Issue 1, p139-146. 8p.

Record details

Physical Properties of Gluten-Free Donuts.

• Authors : Melito, Helen; Farkas, Brian E.

Subjects: DOUGHNUTS; GLUTEN-free foods; COMPARATIVE studies

• Source: Journal of Food Quality; Feb2013, Vol. 36 Issue 1, p32-40, 9p

Record details

Quality of Gluten-Free Bread Formulations Baked in Different Ovens.

• Authors : Demirkesen, Ilkem; Sumnu, Gulum¹ ; Sahin, Serpil¹

• Source: Food & Bioprocess Technology. Mar2013, Vol. 6 Issue 3, p746-753. 8p.

Record details

Rheology of Gluten-Free Doughs from Blends of Chestnut and Rice Flours.

• Authors : Moreira, Ramón¹ ; Chenlo, Francisco¹; Torres, María¹

• Source: Food & Bioprocess Technology. Jun2013, Vol. 6 Issue 6, p1476-1485. 10p.

Record details